1 chicken fillet
75g fresh green beans, lightly steamed
1/4 cup cannelini beans
slices cucumber
handful baby spinach leaves
handful mixed salad leaves
1 spring onion, sliced
lemon juice
1 tsp EVOO
1 tsp dijon mustard
Cook the chicken fillet in a grill pan, squeezing lemon juice over the meat while it cooks to keep it moist. Prepare the salad and top with sliced chicken. Dress with the oil, mustard and more lemon juice, and with a good dose of cracked pepper and a little sea salt. Serve with a grainy sourdough roll and some sparkling water.
75g fresh green beans, lightly steamed
1/4 cup cannelini beans
slices cucumber
handful baby spinach leaves
handful mixed salad leaves
1 spring onion, sliced
lemon juice
1 tsp EVOO
1 tsp dijon mustard
Cook the chicken fillet in a grill pan, squeezing lemon juice over the meat while it cooks to keep it moist. Prepare the salad and top with sliced chicken. Dress with the oil, mustard and more lemon juice, and with a good dose of cracked pepper and a little sea salt. Serve with a grainy sourdough roll and some sparkling water.
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